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I still have some coco char logs from 2009… I think I’ll break them in smaller pieces and repackage them for ready use.

Hello @braindoc I did a duck recently. Seasoned with Cajun seasoning and let sit overnight in the fridge. The duck with my third cook with the Duck Hanger. In both previous cooks I found I was dealing with temperature fluctuations when placing vegetables under the the protein (chicken and a couple of Cornish hens) to cook in the drippings. I was using a heavy duty SS pan that was covering most of the charcoals using the charcoal basket splitter. In addition to temperature variation I was also concerned with burning the veggies even while using a very heavy duty SS Pan. For the duck in the pictures I caught the duck fat to prevent flare ups and the pan was small so it didn’t block the charcoals as much as my SS pan. My suggestion would be to definitely put potatoes in the grill, but not directly under the duck, but to the area where you do not have charcoal directly under the pan. I would then catch the duck fat and then pour over the potatoes to allow them to cook in the duck fat. Another option is to cut away some of the duck fat before cooking (which is necessary anyways) and put the fat on a duck hanger and put veggies under this……on the non charcoal side. For our duck we did risotto made with corn cob broth and mushrooms and a side of Asparagus……It was best KK duck I have cooked thus far. Good Luck, PS - I forget the target temp. It was probably 350-375F. On another note IMHO I think you want to cook Duck to higher temp than 165F….It’s all dark meat and there is so much fat it really doesn’t dry out like chicken and I really like the crispy skin!

Well, the experiment turned out great. The cook was for a party yesterday hence the delay with getting back to posting. A good time was had by all. Now, down to business. First let us talk about temperatures. My MEATER kept dropping off so I don't have a temperature trace to share with you but I took these three photos within a minute of each other. The two thermometers on the side of the joint in the KK were measuring 73C while the one in the top was measuring 81C. The KK dome thermometer was measuring about 73C too while the grill grate thermometer was showing close to 100C. In some ways, the actual temp of the KK was not critical, what was more critical was getting the meat out when it was close to hitting the 55C target internal temperature. The KK was great, keeping a steady temp for the whole of the approx 3 hour cook. I found this really thin needle temperature probe that my Husband bought years ago for poking into sousvide bags to check the temp of the contents. Here is the reading on the sous vide joint after about 5 hours in the water bath. A check on the KK joint showed a range of temps from 57C at the thinnest end to 52C in the centre. The good news is that the internal temp was consistent across the joint, staying the same as I pulled the needle from the centre to the edge. I rested the joints over night in the fridge and only cut them just before we had to serve them to the guests. Nail biting! Here are the two joints. The right hand one was cooked in the KK. It did have a faint smell of smoke so we did get some smoke into it from the smoke pot, even at that low temperature. And here are the results. KK joint on the right. Sliced up the sous vide joint was consistently pinker (lower pile in the pic below) but I suspect I could have got closer to that result in the KK by going for a slightly lower target temp. Learning? Sous vide is easier. Set and forget the water bath temp and get your meat out when you are ready. KK is more fun and does almost as good a job without having to buy extra equipment. Also have opportunity to introduce smoke when using the KK and I could have used the cold smoke generator to get a more pronounced smoke flavour. All in all I was very happy with the results from both methods and our guests loved this, new to us Brits, Italian method of cutting roast beef.

I vote for the roof concept